Starters
- Leek & potato soup w/ sour cream, chives & croutons 55
- Watermelon salad w/ feta, olives & mint 60
- Cumin roast carrot salad w/ beetroot, toasted sesame seeds & dill yoghurt dressing 65
- Crisp sweetbreads w/ sauce grabiche, watercress & lemon 65
- Pickled beetroot salad w/ soft boiled egg & mustard dressing 65
- Heirloom tomato salad w/ pesto, croutons & goats feta 70
- Chicken liver pate w/ pickles & toast 70
- Chicory leaf salad w/ gorgonzola dressing & toasted pecan nuts 75
- Grilled Ox tongue w/ pickled beetroot, horse radish, potatoes & salsa verde 75
- Seared chilli squid w/ aubergine puree, roast peppers, pesto & Parma ham 85
- Seared tuna noodle salad w/ avocado & sun dried tomato dressing 85
- Bruschetta w/ locally cured coppa, confit garlic, roast spring onions & goats cheese 85
- Sweet melon w/ locally cured parma ham, basil & port jelly 85
Mains
- Roast polenta w/ wilted chard, sauteed mushrooms & parmesan shavings 120
- Roast aubergine layered w/ basil tomato ragout, labneh, spinach & balsamic caramel 120
- Roast marinated Chicken breast w/ sweetcorn fritters, long stem broccoli & parmesan-basil cream 130
- Grilled Vietnamese chicken legs w/ chilli Asian greens, rice & crying tiger dressing 140
- Fresh pappardelle w/ rabbit braised in white wine, peas & parmesan 145
- Grilled hanger steak w/ watercress salad, pickled oyster mushrroms, thick cut chips & tahini dressing 155
- Chinese 5 spice sticky hoisin pork belly w/ sweet potato puree, Asian greens & mung sprouts 165
- Roast Yellowtail w/ aubergine puree, sauteed courgette onion salad & olive tapenade 170
- Roast Kingklip w/ asian greens, rice & ginger-spring onion- soya dressing. 170
- Roast Angelfish w/ sauteed nicola potatoes, greens beans & sauce vin blanc 170
- Seared yellowfin Tuna w/ sauteed nicola potatoes, broccoli & green peppercorn sauce 185
- Confit duck legs w/ dauphinoise potatoes, wilted spinach & blackberry sauce 185